Directions

• Dice the onion finely
• Dice or crush the garlic cloves
• Cut the broccoli into little florets that will be a nice size to spoon
• Dice the celery stick very finely
• Heat the pan and sauté the celery for a couple of minutes till it softens
• Add the onions and garlic and stir. Let cook till golden
• Add the broccoli florets and stir. Once they get a bright green colour, add the broth and mix well.
• Cook for 5 minutes and add the double cream.
• Take off the heat source. “Fish” some of the broccoli out and put aside. Than insert the immersion blender into the pan and purée till you get smooth, silky soup.
• Put the pan back on the fire and while stirring add the cheese in small batches until it melts and integrates completely in the soup.
• At this point you can add more cream or cheese to achieve the thickness you desire.
• Add to taste salt and black pepper
• Add the Broccoli florets that you kept aside.